Ingredients
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8.00 Each Anaheim Peppers (Large, roasted and peeled)
Anaheim Peppe...
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4.00 oz Monterey Jack Cheese (Shredded or cubed)
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0.50 cup All-Purpose Flour (For dusting)
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4.00 Each Eggs (Separated)
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2.00 cup Vegetable Oil (For frying)
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0.50 tsp Salt (For batter)
Instructions
- Make a slit in each roasted pepper and gently stuff with Monterey Jack cheese. Lightly dust the outside of each pepper with flour and set aside.
- In a large bowl, beat the egg whites with the salt until stiff peaks form. In a separate bowl, lightly beat the egg yolks.
- Gently fold the egg yolks into the egg whites to create the batter.
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip one cheese-stuffed pepper at a time into the egg batter, making sure it is fully coated.
- Carefully place the battered pepper into the hot oil. Fry for 2-3 minutes per side until golden brown. Drain on paper towels.
- Serve immediately, typically with a mild tomato sauce.